Now that we’re home, the detoxing needs to begin. Seriously, I think I may be carrying around some extra vacation-gluttony-happy pounds. And so tonight I decided to whip up something extra healthy for dinner. And after a few google searches for some inspiration I came up with this little treat. It may literally have been created solely for the Kitchen Ninja. (If you don’t have a Ninja, never fear. I’m sure a food processor would be just fine for all of this).
What you’ll need for the salad:
- 1 head of cauliflower
- 2 carrots
- 2 celery sticks
- 1 cup fresh parsley
- 1 cup fresh cilantro
- cherry tomatoes (as many as you like! I used about 10, but they were kinda big)
What you’ll need for dressing:
- 1/3 cup white wine vinegar
- 2 TBS olive oil
- 1 TBS agave syrup
- sea salt, to taste
What you’ll need for hummus:
- 2 cups cooked chickpeas. (the easiest way to do this is used canned. I didn’t have a can…instead I soaked chickpeas for an hour in a pot of water after bringing it to a boil for a few minutes) Keep the cooking water if you’re doing it this way – keep the canned water if you’re using that version.
- 1/3 cup tahini
- 2 cloves garlic (I had one roasted still laying around, so I used one roasted and one raw. I find raw garlic can be overpowering sometimes. of course, use your discretion)
- juice from one lime (lemon is what’s usually used – about half of one. but lime is what I happened to have on hand)
- 3-8 TBS of reserved water from chickpeas (or regular water) – this will all depend on how smooth you like your hummus. This time around took me about 8 TBS to get to the consistency I wanted.
- Sriracha hot sauce (to taste) (you know, the one with the rooster on the front?)
- sea salt, to taste
- olive oil, to drizzle (optional)
- paprika, to garnish (optional)
Now of course, store-bought hummus will make this whole process much, much easier. But I was feeling ambitious. I tell you, the Kitchen Ninja is a hero for this recipe. With that gadget, it took no time at all. If you’re chopping/grating – it will take much much longer.
First, toss your cauliflower in the Ninja (or grate it, or finely chop). It took me about three different batches to get it all in, but it went quickly – only needed about three or four pulses.
Do the same for the carrots – cut them down so they fit into the Ninja, but then pulse a couple times. (Don’t the colors look awesome all together?)
Chop up the celery – or throw that in the Ninja too. I wasn’t sure if it would hold up or not, so I passed.
Chop up your tomatoes with a knife. I opt to remove the seeds to keep them from turning the entire dish too watery. That adds a bit of extra time, but I think it’s worth it.
Toss your cilantro and parsley into the Ninja as well till they’re finely chopped. Then put everything into a big bowl and start on your dressing.
I like to use a giant mug to whisk my dressing (because I tend to be messy and slosh all over otherwise). This one happens to be giant and also my favorite. And it pays a little homage to my last day job.
Toss the dressing over the salad, cover it and stick it in the fridge while you make the hummus to give it time to blend all the flavors together. Or if you’re going store-bought with the hummus, then you’re done! Eat!
Hummus is actually not a total pain to make from scratch, and sometimes when I look at all the random ingredients in the store-bought versions, I feel a little queasy. Though I’m the first to admit that when it comes to time saving, I go to the store every time.
But seriously, it’s so easy to make at home. Take all your ingredients and throw them into the Ninja. Blend until it’s smooth. This will take a few times of stopping, scraping down the sides with a spatula, and restarting. But that’s it! You have hummus.
The good thing about this is that the longer it sits in the fridge, the better it tastes (all the flavors hanging out together marinating – R’s already gone back for seconds and thirds). So make it for dinner, take it for lunch the next day. Enjoy!